Avocado-Citrus Salad with Toasted Sesame

Total Time: 10 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 460
Total Fat 44g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 31g
Cholesterol 0mg
Sodium 380mg
Total Carbs 20g
Dietary Fiber 7g
Total Sugars 8g
Protein 4g
Potassium 560mg

Vitamin A 379 IU; Vitamin C 34 mg; Calcium 120 mg; Iron 2.1 mg; Vitamin D 0 IU; Folate 94 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 8%; Vitamin C 60%; Calcium 10%; Iron 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A beautiful salad featuring fresh, local citrus, zesty arugula and California Avocado garnished with edible flowers.

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Serves: 4

Vinaigrette Ingredients 2 Tbsp. sugar* 1/4 cup pomelo** juice 1/4 cup champagne vinegar 2 sprigs mint, chopped 1/2 cup Extra virgin olive oil 1 tsp. fine sea salt Salad Ingredients 2 ripe, Fresh California Avocado, peeled, seeded and sliced 2 cups wild arugula, washed and rinsed 1 large pomelo**, peeled and segmented 1/4 cup toasted sesame seeds As needed edible flowers
  1. Mix all ingredients for vinaigrette in a blender.
  2. Toss arugula with half of vinaigrette and place on serving platter.
  3. Top with avocado and pomelo.
  4. Garnish with sesame seeds and edible flowers; serve immediately with remaining vinaigrette alongside.

*Substitute beet sugar or other vegan sweetener for a vegan recipe

**Or other locally grown citrus fruit


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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